Spray zucchini, eggplants and capsicums with olive oil and cook in a non-stick frypan over medium heat for 2-3 minutes each side until softened and slightly browned. Season to taste.

Mash the ricotta, basil, parmesan and eggs together until well combined and season to taste.

To assemble, spoon 2 tablespoons of the pasta sauce over the base of a 25cm x 15cm baking dish. Layer half the zucchini, eggplant and capsicum slices spreading with 2 tablespoons sauce between each vegetable layer. Sprinkle with half the haloumi. Repeat the vegetable layers. Spread the ricotta mixture over the vegetables and sprinkle with the remaining haloumi. Drizzle liberally with oil.

Bake at 180°C for 30 minutes or until deep golden and bubbling. Stand for at least 10 minutes before slicing and serving.